Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.
King
Ellena S
ES
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA, Australia. ellena.king@adelaide.edu.au
Swiegers
Jan H
JH
Travis
Brooke
B
Francis
I Leigh
IL
Bastian
Susan E P
SE
Pretorius
Isak S
IS
D005260:Female; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D012677:Sensation; D013438:Sulfhydryl Compounds / Q000032:analysis; D014835:Volatilization; D014920:Wine / Q000032:analysis* / Q000382:microbiology
D013438:Sulfhydryl Compounds